Mexican Chicken and Corn Casserole

Cook Time





Serves Up To



Nutrition Information

Total Fat14g
Total Carbohydrates40g
Dietary Fiber4g


  • 2 cups water
  • 1 cup long grain rice
  • 1 Tbsp. olive oil
  • ½ cup onion
  • ½ cup orange bell pepper
  • 2 cloves garlic
  • 1 cup frozen corn
  • 2 cups cooked shredded chicken breast
  • ½ cup tomatoes (seeded and diced)
  • 1 cup Almond Breeze™ Unsweetened Original Almondmilk Yogurt
  • 1 cup tomato sauce
  • 1 Tbsp. chili powder
  • ½ tsp. salt
  • 1¼ cup shredded Mexican-style cheese blend
  • 2 green onions
  • 2 Tbsp. fresh cilantro


  1. 1

    Preheat oven to 350°F. Prepare a 9”x9” casserole dish with nonstick cooking spray.

  2. 2

    In a medium saucepan over medium-high heat, add water. Once boiling,add rice and reduce heat to a simmer. Cover and allow to cook 15-20 minutes, until water is soaked into rice.

  3. 3

    In a medium skillet over medium heat, add oil. Once warm, add onion, bell pepper and garlic. Cook until slightly tender, then remove from heat. Transfer to a large bowl.

  4. 4

    Add corn, chicken, tomatoes, yogurt, tomato sauce, chili powder, salt, and cooked rice. Stir until combined, then add 1 cup cheese. Transfer to prepared dish and sprinkle with remaining ¼ cup cheese.

  5. 5

    Bake 20-25 minutes, until cheese is melted. Serve with green onion and fresh cilantro.

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Source: Tadware

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